Food and beverage products containing, 1,3-propanediol and methods of suppressing bitterness and enhancing sweetness in food and beverage products using 1,3-propanediol

ABSTRACT

Food or beverages prepared using 1,3-propanediol have shown to have modified flavor profiles, including bitterness suppression of high intensity sweeteners and potassium chloride, relative to comparable food or beverages that do not include 1,3-propanediol. Inclusion of 1,3-propanediol uniquely modifies the flavor profile of food products or food ingredients even when 1,3-propanediol is included in such low amounts that it does not itself contribute flavor to the product. 1,3-propanediol may be included in the food or beverage products in certain amounts to effect this bitterness suppression or in specific ratios relative to one or more high intensity sweeteners or potassium chloride.

CROSS REFERENCE TO RELATED APPLICATIONS

This application is continuation of U.S. application Ser. No.13/791,340, filed Mar. 8, 2013, which claims the benefit of U.S.Provisional Application No. 61/704,054, filed Sep. 21, 2012, and U.S.Provisional Application No. 61/609,044, filed Mar. 9, 2012, which areincorporated herein by reference in their entireties.

FIELD

This application is directed to modification of flavor profiles, flavorperception, and/or flavor release. More specifically, this applicationis directed to the use of 1,3-propanediol for suppressing bitterness andenhancing sweetness in food or beverage products.

BACKGROUND

There is increasing consumer demand for healthy foods and healthyingredients. Consumers demand products having improved nutrition,including, for instance, fewer calories, lower fat content, and reducedsodium. This demand comes with a corresponding demand that the healthierfoods and beverages have a taste and texture comparable to the foodproducts they are formulated to replace. Consumers also desire theconvenience associated with the original products, includingpre-packaged snack foods and products with easy preparation.

High intensity sweeteners are often included in products to reduce theamount of nutritive (i.e., caloric) sweeteners, such as sucrose,dextrose, fructose, corn syrup, or high fructose corn syrup. Inclusionof high intensity sweeteners can significantly reduce the caloriccontent of the food or beverage products. High intensity sweeteners canbe included in relatively small amounts while contributing the sweetnessof a much larger content of nutritive sweeteners. A variety of highintensity sweeteners are used in food and beverage products, including,for example, stevia, acesulfame potassium, aspartame, saccharin,cyclamates, sucralose, alitame, saccharin, neohesperidindihydrochalcone, cyclamate, neotame,N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-a-aspartyl]-L-10phenylalanine 1-methyl ester,N-[N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-aaspartyl]-L-phenylalanine1-methyl ester,N-[N-[3-(3-methoxy-4-hydroxyphenyl)propyl]L-a-aspartyl]-L-phenylalanine1-methyl ester, and salts thereof, and steviol glycoside sweeteners,such as rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D,rebaudioside E, rebaudioside F, dulcoside A, dulcoside B, rubusoside,stevia, stevioside, and steviolbioside. The non-nutritive sweetenershave varying sweetening power relative to sucrose. High intensitysweeteners can be categorized as either artificial or chemicallysynthesized sweeteners (e.g., acesulfame potassium, aspartame,sucralose) or natural high intensity sweeteners extracted from naturalsources (e.g., extracts from Stevia rebaudian or luo han guo fruit).

High intensity sweeteners are widely used in products such as diet softdrinks, chewing gum, beverage concentrates, and other “sugar-free”products but the wide scale use of high intensity sweeteners has beenlimited, at least in part, due to consumers perceiving many of them,both those considered natural and artificial, as contributingundesirable bitterness to the food and beverage products in which theyare used. The high intensity sweeteners most criticized for contributingundesirable bitterness are stevia, aspartame, Neotame®, acesulfamepotassium, saccharin, and other peptide-based high intensity sweeteners.

There has also been a push to decrease the sodium content of variousfood products. While sodium chloride can simply be removed from foodproducts, there is consumer resistance to this approach and there isconsumer demand for food products that lack sodium while still having asimilar salty taste characteristic of foods containing sodium chloride.

A variety of salt substitutes are marketed today, including, forexample, potassium chloride, potassium lactate, or reduced-sodium salts.However, certain salts are perceived by a number of consumers ascontributing bitterness to food and beverage products. For example, asubset of consumers perceives potassium chloride (KCl) as being bitterand having an unpleasant aftertaste. While KCl has been considered apossible replacement for sodium chloride when seeking to reduce thesodium content of food products, KCl has had limited usefulness in foodproducts because many consumers perceive KCl as being bitter.

It would be desirable to meet the consumer demand for food and beverageproducts that include substitutes for sodium chloride and nutritivesweeteners while providing products with a taste similar or better thanthose including sodium chloride and nutritive sweeteners.

SUMMARY

1,3-propanediol has been promoted for use in personal care formulationsand cosmetics but is not known to be commonly used in the food industry.1,3-propanediol is a polar compound that can be prepared from cornsugar. 1,3-propanediol may be used in food and beverage products tomodify the bitters profile compared to an otherwise identical food orbeverage product which does not contain 1,3-propanediol. It wassurprisingly and unexpectedly found that inclusion of 1,3-propanediol infood and beverage products in very small quantities is able to suppressbitterness of certain ingredients in food and beverage products. In oneaspect, 1,3-propanediol is effective to reduce bitterness associatedwith high intensity sweeteners in food and beverage products. In oneparticularly preferred aspect, the high intensity sweetener comprisesone or more steviol glycosides. In another aspect, 1,3-propanediol iseffective to reduce bitterness associated with salt substitutes, such aspotassium chloride, in food and beverage products.

Generally, 1,3-propanediol is included in the food or beverage productin an amount such that 1,3-propanediol does not itself provide flavor tothe food or beverage and is not perceived through taste as beingincluded in the product. For example, 1,3-propanediol is included in anamount generally considered to be below the organoleptically perceptibleflavor threshold for the average consumer. In other words, a comparativeproduct containing no 1,3-propanediol is not perceptibly different intaste than a product containing 1,3-propanediol. The amount of1,3-propanediol can also be determined by dilution in water, if desired,to ensure that the 1,3-propanediol does not provide flavor to the foodor beverage.

It was surprisingly and unexpectedly found that including a very smallquantity of 1,3-propanediol as described herein is effective to reducebitterness in a food or beverage product including a high intensitysweetener. It was further discovered that inclusion of 1,3-propanediolin an amount effective to reduce the bitterness provided by a highintensity sweetener also advantageously increased the perception ofsweetness provided by the high intensity sweetener.

By one approach, a food or beverage product is provided comprising anamount of 1,3-propanediol effective to substantially reduce thebitterness provided by a high intensity sweetener in the food orbeverage product. In one aspect, the food or beverage product comprisesabout 0.0001 to about 0.006 percent 1,3-propanediol, in another aspectabout 0.0001 to about 0.0019 weight percent 1,3-propanediol, and in yetanother aspect about 0.0005 to about 0.0019 weight percent1,3-propanediol.

By another approach, a food or beverage product is provided comprising1,3-propanediol and a high intensity sweetener in a ratio effective forthe 1,3-propanediol to substantially reduce the bitterness provided bythe high intensity sweetener in the food or beverage product. In oneaspect, a food or beverage product is provided comprising a ratio of1,3-propanediol to high intensity sweetener of about 0.01:8 to about0.6:8, in another aspect about 0.01:5 to about 0.6:5, and in anotheraspect about 1:5 to about 2:5.

By another approach, a method is provided for reducing bitterness of ahigh intensity sweetener in a food or beverage product, the methodcomprises adding an amount of 1,3-propanediol effective to substantiallyreduce the bitterness provided by the high intensity sweetener in thefood or beverage product. In one aspect, the method comprises addingabout 0.0001 to about 0.006 percent 1,3-propanediol, in another aspectabout 0.0001 to about 0.0019 weight percent 1,3-propanediol, and in yetanother aspect about 0.0005 to about 0.0019 weight percent1,3-propanediol to the food or beverage product comprising the highintensity sweetener.

By yet another approach, a method is provided for reducing bitterness ofa high intensity sweetener in a food or beverage product, the methodcomprises adding 1,3-propanediol and a high intensity sweetener in aratio effective for the 1,3-propanediol to substantially reduce thebitterness provided by the high intensity sweetener in the food orbeverage product. In one aspect, the method comprises adding1,3-propanediol and high intensity sweetener in a ratio of1,3-propanediol to high intensity sweetener of about 0.01:8 to about0.6:8, in another aspect about 0.01:5 to about 0.6:5, and in anotheraspect about 1:5 to about 2:5.

By one approach, a food or beverage product is provided comprising anamount of 1,3-propanediol effective to substantially reduce thebitterness provided by KCl in the food or beverage product. In oneaspect, the food or beverage product comprises about 0.0002 to about0.003 percent 1,3-propanediol, in another aspect about 0.0005 to about0.003 weight percent 1,3-propanediol, and in yet another aspect about0.0005 to about 0.002 weight percent 1,3-propanediol and also comprisesKCl. In one aspect, the food or beverage product includes about 0.01 toabout 20 percent KCl, in another aspect about 0.1 to about 15 percentKCl, and in yet another aspect about 0.5 to about 10 percent KCl.

By another approach, a food or beverage product is provided comprising1,3-propanediol and KCl in a ratio effective for the 1,3-propanediol tosubstantially reduce the bitterness provided by the KCl in the food orbeverage product. In one aspect, a food or beverage product is providedcomprising a ratio of 1,3-propanediol to KCl of about 0.000025:1 toabout 1:1, in another aspect about 0.00025:1 to about 0.5:1, and inanother aspect about 0.025:1 to about 0.1:1.

By another approach, a method is provided for reducing bitterness of KClin a food or beverage product, the method comprises adding an amount of1,3-propanediol effective to substantially reduce the bitternessprovided by the KCl in the food or beverage product. In one aspect, themethod comprises adding about 0.0002 to about 0.003 percent1,3-propanediol, in another aspect about 0.0005 to about 0.003 weightpercent 1,3-propanediol, and in yet another aspect about 0.0005 to about0.002 weight percent 1,3-propanediol to the food or beverage productcomprising KCl. In one aspect, the food or beverage product includesabout 0.01 to about 20 percent KCl, in another aspect about 0.1 to about15 percent KCl, and in yet another aspect about 0.5 to about 10 percentKCl.

By yet another approach, a method is provided for reducing bitterness ofKCl in a food or beverage product, the method comprises adding1,3-propanediol and KCl in a ratio effective for the 1,3-propanediol tosubstantially reduce the bitterness provided by the KCl in the food orbeverage product. In one aspect, the method comprises adding1,3-propanediol and KCl in a ratio of 1,3-propanediol to KCl of about0.000025:1 to about 1:1, in another aspect about 0.00025:1 to about0.5:1, and in another aspect about 0.025:1 to about 0.1:1.

BRIEF DESCRIPTION OF THE DRAWINGS

FIGS. 1(A) and (B) includes charts showing perception of bitterness andsweetness at various concentrations of 1,3-propanediol with Stevia.

FIGS. 2(A) and (B) includes charts showing perception of bitterness andsweetness at various concentrations of 1,3-propanediol with Stevia.

FIG. 3 includes a chart showing flavor perception at variousconcentrations of 1,3-propanediol with Stevia.

FIGS. 4-6 include charts showing flavor perception at variousconcentrations of 1,3-propanediol with KCl.

DETAILED DESCRIPTION

It was found that inclusion of 1,3-propanediol uniquely modifies theflavor profile of food or beverage products or ingredients in food orbeverage products. This unique effect was found even when1,3-propanediol is included in such low amounts (e.g., about 0.0001 toabout 0.006 percent by weight of the food or beverage product) that itdoes not itself contribute flavor to the product. When included in suchlow amounts, the modified flavor profile is not provided by maskingflavor of the product. In this respect, 1,3-propanediol functions in thebeverage and food products as a flavor adjuvant, by which is meant thatthe 1,3-propanediol affects the flavor or perception of flavor in thefood product while not acting as a flavoring ingredient itself. In oneaspect, inclusion of 1,3-propanediol is effective to suppress bitternesscontributed by one or more other ingredients in the food or beverageproduct. In yet another aspect, inclusion of 1,3-propanediol iseffective to enhance sweetness contributed by one or more otheringredients in the food or beverage product.

Generally, 1,3-propanediol is included in the food or beverage productin an amount such that 1,3-propanediol does not itself provide flavor tothe food or beverage and is not perceived through taste as beingincluded in the product. 1,3-propanediol is commercially sold as ZEMEA®from DuPont Tate & Lyle BioProducts (Wilmington, Del.) but other sourcesof 1,3-propanediol may also be used. For example, 1,3-propanediol isincluded in an amount generally considered to be below theorganoleptically perceptible flavor threshold for the average consumer.In other words, a comparative product containing no 1,3-propanediol isnot perceptibly different in taste than a product containing1,3-propanediol. The amount of 1,3-propanediol can also be determined bydilution in water, if desired, to ensure that the 1,3-propanediol doesnot provide flavor to the food or beverage.

When used in beverage concentrates or other products intended to bediluted or otherwise combined with additional ingredients prior topreparing a final product in consumable form, 1,3-propanediol can beused in an amount greater than the organoleptically perceptible flavorthreshold but the concentrated product should be formulated to providean amount less than the organoleptically perceptible flavor threshold inthe final product after dilution by the prescribed amount.

Use with High Intensity Sweeteners

High intensity sweeteners are often perceived as contributingundesirable bitterness to the food and beverage products in which theyare included. As used herein, the term “high intensity sweetener” refersto compositions, including compounds or extracts, having substantiallygreater sweetening power relative to sucrose. In one aspect, the highintensity sweetener has a sweetening power of at least about 100 timesthat of sucrose. High intensity sweeteners include, for example,sucralose, aspartame, saccharine, monatin, luo han guo, peptide-basedhigh intensity sweeteners (e.g., Neotame®), cyclamates (such as sodiumcyclamate), Luo Han Guo, acesulfame potassium, alitame, saccharin,neohesperidin dihydrochalcone, cyclamate,N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-a-aspartyl]-L-10phenylalanine 1-methyl ester,N-[N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-aaspartyl]-L-phenylalanine1-methyl ester,N-[N-[3-(3-methoxy-4-hydroxyphenyl)propyl]L-a-aspartyl]-L-phenylalanine1-methyl ester, salts thereof, stevia, steviol glycosides, such asrebaudioside A (often referred to as “Reb A”), rebaudioside B,rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F,rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D,rebaudioside E, rebaudioside F, dulcoside A, dulcoside B, rubusoside,stevioside, and steviolbioside, and combinations thereof. The highintensity sweeteners may be included in the beverage or food products inthe form of granules, powder, powdered leaf, or liquid.

Stevia is a natural sweetener that is known to have a lingeringsweetness, bitterness and astringency when consumed. Stevia is the namegenerally given to extracts from plants from the genus Stevia. Theextracts include one or more steviol glycosides and are refined tovarying degrees. Reb A, for instance, is one of the major steviolglycosides isolated from stevia leaves. While Reb A is thought to be themost sweet and least bitter of the steviol glycosides, Reb A stillcontributes some bitterness when included in food and beverage products.Other stevia extracts contribute varying degrees of bitterness to foodand beverage products. Generally, high intensity sweeteners preparedfrom plant extracts increase in cost according to the purity of theextract. It has been reported that extracts at <80 percent purity areavailable at moderate costs while extracts of greater purity areavailable at higher costs. The level of purity of the extract is notbelieved to be directly correlated with the level of bitterness providedby the extract. Despite its purity, an extract of high purity may becharacterized by flavor defects, including bitterness. Extracts of highpurity may be desirable for certain applications, such as in beverages,because higher purity is generally associated with less crystallization.Therefore, reduction of bitterness associated with higher purityextracts can allow for increased usage levels of the extract without theaccompanying flavor defects.

It was surprisingly and unexpectedly found that including a very smallquantity of 1,3-propanediol as described herein is effective to reducebitterness in a food or beverage product including a high intensitysweetener. It was further discovered that inclusion of 1,3-propanediolin an amount effective to reduce the bitterness provided by a highintensity sweetener also advantageously increased the perception ofsweetness provided by the high intensity sweetener. Advantageously, thiswould allow for reducing the usage level of the high intensitysweetener, thereby reducing any other off characteristics of the highintensity sweetener. In another aspect, use of 1,3-propanediol wouldalso allow for increasing the maximum sweetness threshold of the highintensity sweetener. Most natural high intensity sweeteners have amaximum sweetness threshold, often about 7 brix, even with increasingusage levels. Inclusion of 1,3-propanediol with natural high intensitysweeteners therefore can advantageously allow for the sweetnessthreshold of the natural high intensity sweetener to be increased, suchas beyond 9 brix for stevia, thereby allowing products of greatersweetness to be prepared or allowing products with lesser amounts ofhigh intensity sweeteners to be prepared while contributing the samelevel of sweetness.

The amount of high intensity sweetener included in a given food orbeverage product depends on the desired level of sweetness in theproduct, the sweetness of the high intensity sweetener relative tosucrose, and any other off flavor characteristics contributed by thehigh intensity sweetener. One degree Brix corresponds to 1 gram ofsucrose in 100 grams of aqueous solution. One or more sweeteners,nutritive or high intensity, can be included in the food or beverage inan amount effective to provide the product with a level of sweetnessequivalent to the desired degrees brix relative to sucrose. Generally,the high intensity sweetener is included in an amount effective toprovide the desired sweetness in the food or beverage product. Forexample, a typical finished beverage ranges from 5-20 brix sucrose. Whenusing high intensity sweeteners, brix equivalence can be reached with ausage level of about 0.001 to about 0.07 percent sweetener. For examplestevia may be use at a range of about 0.01 to about 0.07 percent butgenerally not in an amount greater than about 0.03 percent due to thelack of increase sweetness at greater than 9 brix equivalence. Inanother example, thaumatin may be used at a range of about 0.001 toabout 0.007 percent.

In any of the approaches described herein, the high intensity sweetenerinclude any high intensity sweetener that provides a bitter flavor infood or beverage products, such as, for example, aspartame, Neotame®,N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-a-aspartyl]-L-10phenylalanine 1-methyl ester,N-[N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-aaspartyl]-L-phenylalanine1-methyl ester,N-[N-[3-(3-methoxy-4-hydroxyphenyl)propyl]L-a-aspartyl]-L-phenylalanine1-methyl ester, acesulfame potassium, saccharin, steviol glycosides,such as rebaudioside A (often referred to as “Reb A”), rebaudioside B,rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F,rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D,rebaudioside E, rebaudioside F, dulcoside A, dulcoside B, rubusoside,stevioside, and steviolbioside, or combinations thereof. In a particularaspect, the high intensity sweetener includes steviol glycosides whichcan be generally referred to as “stevia.” For example, the highintensity sweetener may include one or more of steviol glycosides, suchas rebaudioside A (often referred to as “Reb A”), rebaudioside B,rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F,rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D,rebaudioside E, rebaudioside F, dulcoside A, dulcoside B, rubusoside,stevioside, and steviolbioside. Steviol glycosides are the compoundsfrom plants of the Stevia genus leaves responsible for impartingsweetness. In a more particular aspect, the high intensity sweetenerincludes steviol glycosides from Stevia rebaudiana.

By one approach, a food or beverage product is provided comprising anamount of 1,3-propanediol effective to substantially reduce thebitterness provided by a high intensity sweetener in the food orbeverage product. In one aspect, the food or beverage product in finalconsumable form comprises about 0.0001 to about 0.006 percent1,3-propanediol, in another aspect about 0.0001 to about 0.0019 weightpercent 1,3-propanediol, and in another aspect about 0.0005 to about0.0019 weight percent 1,3-propanediol. In one aspect, the food orbeverage product comprises about 0.001 to about 0.07 percent highintensity sweetener. Generally, it has been found that bitterness is notsuppressed outside the described ranges.

By another approach, a food or beverage product is provided comprising1,3-propanediol and a high intensity sweetener in a ratio effective forthe 1,3-propanediol to substantially reduce the bitterness provided bythe high intensity sweetener in the food or beverage product. In oneaspect, a food or beverage product is provided comprising a ratio of1,3-propanediol to high intensity sweetener of about 0.01:8 to about0.6:8, in another aspect about 0.01:5 to about 0.6:5, and in anotheraspect about 1:5 to about 2:5. Generally, it has been found thatbitterness is not suppressed outside the described ranges.

By another approach, a method is provided for reducing bitterness of ahigh intensity sweetener in a food or beverage product, the methodcomprises adding an amount of 1,3-propanediol effective to substantiallyreduce the bitterness provided by the high intensity sweetener in thefood or beverage product. In one aspect, the method comprises addingabout 0.0005 to about 0.0019 percent 1,3-propanediol, in another aspectabout 0.0001 to about 0.0019 percent 1,3-propanediol, in another aspectabout 0.0005 to about 0.0019 weight percent 1,3-propanediol, and in yetanother aspect about 0.0005 to about 0.006 weight percent1,3-propanediol to the food or beverage product comprising the highintensity sweetener. In this respect, the food or beverage product is infinal consumable form. In one aspect, the food or beverage productcomprises about 0.001 to about 0.07 percent high intensity sweetener.

By yet another approach, a method is provided for reducing bitterness ofa high intensity sweetener in a food or beverage product, the methodcomprises adding 1,3-propanediol and a high intensity sweetener in aratio effective for the 1,3-propanediol to substantially reduce thebitterness provided by the high intensity sweetener in the food orbeverage product. In one aspect, the method comprises adding1,3-propanediol and high intensity sweetener in a ratio of1,3-propanediol to high intensity sweetener of about 0.01:8 to about0.6:8, in another aspect about 0.01:5 to about 0.6:5, and in anotheraspect about 1:5 to about 2:5.

The food or beverages including 1,3-propanediol may be prepared in aconventional manner, such as by mixing 1,3-propanediol with theremaining ingredients. It is not believed to be necessary that1,3-propanediol be mixed with the high intensity sweetener prior toaddition to food or beverage products. Instead, the 1,3-propanediol andhigh intensity sweetener can be added to the food or beverage productsin any desired order.

A variety of food and beverage products can be prepared using1,3-propanediol to reducing bitterness provided by high intensitysweeteners. For example, 1,3-propanediol may be used in products, suchas, but not limited to, dairy products (e.g., coffee creamer, creamcheese, processed cheese, and the like), pasta, gelatin-based products,chewing gum, dessert (e.g., cheesecake, pudding, whipped topping), hardcandy, condiments (e.g., dressing and sauce), beverages (e.g., coffee,tea, soda, and fruit juice), powdered beverages, and beverageconcentrates. It should be appreciated that this is simply an exemplarylisting of food and beverages and that 1,3-propanediol may be used in avariety of other food and beverage products.

In some aspects, the food or beverage may include an additionalsweetener. Useful sweeteners may include both nutritive sweeteners, suchas honey, fructose, sucrose, corn syrup, high fructose corn syrup, agavenectar, the like and high intensity sweeteners as described above, andcombinations thereof.

Use with Potassium Chloride

Certain sodium chloride substitutes, such as KCl, are perceived by asubset of consumers as having a bitter or metallic taste. Theseconsumers may be referred to as “KCl sensitive” consumers. These flavordefects have limited the widespread use of KCl as a salt substitute.However, it was surprisingly found that use of 1,3-propanediol with KClreduced the bitterness associated with KCl and, also surprisingly,provided a sweet taste to some consumers, particularly those that arenot KCl sensitive.

By any of the approaches described herein, the food or beverage mayinclude about 0.01 to about 20 percent KCl, in another aspect about 0.1to about 15 percent KCl, and in yet another aspect about 0.5 to about 10percent KCl.

It was found that including a very small quantity of 1,3-propanediol asdescribed herein is effective to reduce bitterness associated withinclusion of KCl in food or beverage products. The amount of KClincluded in a given food or beverage product depends, at least in part,on the desired level of saltiness in the product. KCl is also oftenincluded as an electrolyte in sports beverages. KCl can also be used infood applications as a preservative.

By one approach, a food or beverage product is provided comprising anamount of 1,3-propanediol effective to substantially reduce thebitterness provided by KCl in the food or beverage product. In oneaspect, a food or beverage product comprises about 0.0002 to about 0.003percent 1,3-propanediol, in another aspect about 0.0005 to about 0.003weight percent 1,3-propanediol, and in yet another aspect about 0.0005to about 0.002 weight percent 1,3-propanediol and also comprises KCl. Inone aspect, the food or beverage product includes about 0.01 to about 20percent KCl, in another aspect about 0.1 to about 15 percent KCl, and inyet another aspect about 0.5 to about 10 percent KCl. Generally, it hasbeen found that bitterness is not suppressed outside the describedranges.

By another approach, a food or beverage product is provided comprising1,3-propanediol and KCl in a ratio effective for the 1,3-propanediol tosubstantially reduce the bitterness provided by the KCl in the food orbeverage product. In one aspect, a food or beverage product is providedcomprising a ratio of 1,3-propanediol to KCl of about 0.000025:1 toabout 1:1, in another aspect about 0.00025:1 to about 0.5:1, and inanother aspect about 0.025:1 to about 0.1:1. Generally, it has beenfound that bitterness is not suppressed outside the described ranges.

By another approach, a method is provided for reducing bitterness of KClin a food or beverage product, the method comprises adding an amount of1,3-propanediol effective to substantially reduce the bitternessprovided by the KCl in the food or beverage product. In one aspect, themethod comprises adding about 0.0002 to about 0.003 percent1,3-propanediol, in another aspect about 0.0005 to about 0.003 weightpercent 1,3-propanediol, and in yet another aspect about 0.0005 to about0.002 weight percent 1,3-propanediol to the food or beverage productcomprising KCl. In one aspect, the food or beverage product includesabout 0.01 to about 20 percent KCl, in another aspect about 0.1 to about15 percent KCl, and in yet another aspect about 0.5 to about 10 percentKCl.

By yet another approach, a method is provided for reducing bitterness ofKCl in a food or beverage product, the method comprises adding1,3-propanediol and KCl in a ratio effective for the 1,3-propanediol tosubstantially reduce the bitterness provided by the KCl in the food orbeverage product. In one aspect, the method comprises adding1,3-propanediol and KCl in a ratio of 1,3-propanediol to KCl of about0.000025:1 to about 1:1, in another aspect about 0.00025:1 to about0.5:1, and in another aspect about 0.025:1 to about 0.1:1.

The food or beverages including 1,3-propanediol and KCl may be preparedin a conventional manner, such as by mixing 1,3-propanediol and KCl withthe remaining ingredients of the food or beverage product. It is notbelieved to be necessary that 1,3-propanediol be mixed with the KClprior to addition to food or beverage products. Instead, the1,3-propanediol and KCl can be added to the food or beverage products inany desired order.

A variety of food and beverage products can be prepared using1,3-propanediol to reducing bitterness provided by KCl. For example,1,3-propanediol and KCl may be used in products, such as, but notlimited to, luncheon meat, cheese sauce, cheese, crackers, and sportsbeverages. It should be appreciated that this is simply an exemplarylisting of food and beverages and that 1,3-propanediol and KCl may beused in a variety of other food and beverage products.

In some aspects, the food or beverage may include an additional saltsubstitute. The food or beverage may also include sodium chloride in adesired amount. In some aspects, it may be desired to use a combinationof KCl and NaCl to provide a desired saltiness to the food product whilestill providing an overall reduced sodium content to the product.

By one approach, 1,3-propanediol may be used in beverage concentratesthat are diluted to prepare a final beverage. As used herein, the term“concentrate” means a liquid or powdered composition that can be dilutedwith an aqueous, potable liquid to prepare a beverage. Concentrates canalso be added to various food products to add flavor to the foodproduct. 1,3-propanediol may also be included in ready-to-drinkbeverages. Suitable beverages include, but are not limited to, coffee,tea, milk, fruit juice (e.g., apple, grape, and orange juice), vegetablejuice, carbonated beverage, cola, energy drink, sports drink, and thelike.

In one form, the beverage or food concentrate in which 1,3-propanediolis included may be formulated to be diluted by a factor of at least 5times to provide a final beverage or food product in consumable form,which can be, for example, an 8 ounce beverage. By some approaches, theconcentrate can be provided at a concentration of about 5 to about 500times, in another aspect about 25 to about 225 times, in another aspectabout 50 to about 200 times, in another aspect about 75 to about 160times, and in yet another aspect about 90 to about 140 times that neededto provide a desired level of flavor intensity, acidity, and/orsweetness to a final beverage, which can be, for example, an 8 ouncebeverage. The term “final beverage” or “final product” as used hereinmeans a beverage or food product that has been prepared by diluting theconcentrate to provide a beverage or food product in a potable orconsumable form. In some aspects, the concentrate may be non-potable dueto acidulant content and/or flavor intensity. By way of example toclarify the term “concentration,” a concentration of 75 times (i.e.,“75×”) would be equivalent to 1 part concentrate to 74 parts water (orother potable liquid) to provide the final beverage. In other words, theflavor profile of the final beverage is taken into account whendetermining an appropriate level of dilution, and thus concentration, ofthe liquid beverage concentrate. The dilution factor of the concentratecan also be expressed as the amount necessary to provide a singleserving of concentrate.

Advantages and embodiments of the food and beverage products containing1,3-propanediol described herein are further illustrated by thefollowing examples; however, the particular conditions, processingsteps, materials, and amounts thereof recited in these examples, as wellas other conditions and details, should not be construed to unduly limitthe described methods and compositions. All percentages are by weightunless otherwise indicated.

EXAMPLES

Examples were prepared using 1,3-propanediol to analyze the impact of1,3-propanediol on suppressing bitterness in various food and beveragesystems.

Example 1

Beverage samples were prepared to evaluate the effect of the level of1,3-propanediol on Stevia. The beverages were prepared just prior totesting using water and the ingredients according to Table 1 below.

Four pairs of beverages were evaluated by consumers in one sitting. Theorder of evaluating the pairs of products was blocked so that thehighest level of 1,3-propanediol (sample 4) was always served as thefirst pair of beverages along with its corresponding control. The orderof evaluating the beverage samples within pairs was rotated. There was atimed five minute break between pairs. Water and unsalted crackers wereused as a palate cleanser before tasting each beverage and betweenbeverage pairs. The beverages were prepared at the facility prior to theonset of test using water along with the designated solutions.

The stevia used was SG95 from PureCircle. SG95 is a high puritycombination (>95% steviol glycosides) of nine steviol glycosides. Reb Aaccounts for over half of the composition but also includes RebaudiosideD and Rebaudioside F. SG95 is 230 times sweeter than sugar.

Pairs Products for First Round of Testing 1 Beverage with 0.05% SteviaSG95 (control) Beverage with 0.05% Stevia SG95 + 0.0019% 1,3-Propanediol2 Beverage with 0.05% Stevia SG95 (control) Beverage with 0.05% SteviaSG95 + 0.0075% 1,3-Propanediol 3 Beverage with 0.05% Stevia SG95(control) Beverage with 0.05% Stevia SG95 + 0.015% 1,3-Propanediol 4Beverage with 0.05% Stevia SG95 (control) Beverage with 0.05% SteviaSG95 + 0.3% 1,3-Propanediol Pairs Products for Second Round of Testing 1Beverage with 0.05% Stevia SG95 (control) Beverage with 0.05% SteviaSG95 + 0.0000005% 1,3-Propanediol 2 Beverage with 0.05% Stevia SG95(control) Beverage with 0.05% Stevia SG95 + 0.000005% 1,3-Propanediol 3Beverage with 0.05% Stevia SG95 (control) Beverage with 0.05% SteviaSG95 + 0.00005% 1,3-Propanediol 4 Beverage with 0.05% Stevia SG95(control) Beverage with 0.05% Stevia SG95 + 0.0005% 1,3-Propanediol

The samples were tasted by consumers between 21-55 years of age whoconsume diet beverages at least once per month and are non-rejectors offlavored beverages. The consumers had no allergies or sensitivities tobeverages or sweeteners, including artificial sweeteners.

The results from the first round of testing are shown in FIGS. 1(A) and(B). In the first round of testing, it was found that inclusion of1,3-propanediol in Pair 1 (0.0019 percent) demonstrated significantlyless Stevia bitterness as compared to the Pair 1 control (no1,3-propanediol). Neither the control nor the experimental sample ofPair 1 demonstrated significantly “more mouth drying,” “longer lastingaftertaste,” and “sweetness.”

The experimental sample from Pair 2 (0.0075 percent 1,3-propanediol)demonstrated significantly more “mouth drying” as compared to the Pair 2control. On all other attributes, the Pair 2 control and experimentalsamples were selected about equally.

There were no statistical differences in attributes for higher levels of1,3-propanediol (0.0150 percent and 0.03 percent 1,3-propanediol inPairs 3 and 4, respectively) versus control. However, the level of1,3-propanediol in Pair 4 was associated with numerically morebitterness.

The results are shown in FIGS. 2(A) and (B) for the second round oftesting. In the second round of testing, only the experimental sample ofPair 4 (0.0005 percent 1,3-propanediol) demonstrated significantly lessbitterness and more sweetness compared to control.

The experimental sample from Pair 2 (0.000005 percent 1,3-propanediol)demonstrated significantly longer lasting aftertaste as compared to thecontrol. On all other attributes, both samples from Pair 2 were selectedabout equally.

There were no statistical differences in attributes for the experimentalsamples of Pairs 1 and 3 (0.0000005 percent and 0.00005 percent1,3-propanediol, respectively) versus their respective controls.

Only the 0.0005 percent 1,3-propanediol (Pair 4) sample was perceived assignificantly sweeter versus control in the second round of tasting.While the 0.0019 percent 1,3-propanediol (Pair 1) sample in the firstround of tasting fell short on being sweeter than control, it isbelieved that just a very slightly lower 1,3-propanediol level may haveproduced a significant difference.

Accordingly, the effective range of 1,3-propanediol for impactingbitterness was about 0.0005 percent and 0.0019 percent by weight of thebeverage. It was also found that about 0.0005 percent and 0.0019 percent1,3-propanediol was effective to increase the sweetness of the beverage.

Example 2

A 0.25% KCl in water solution was prepared and test samples were dosedwith the appropriate amount of 1,3-propanediol according to Table 2below. One ounce samples of each solution were prepared. The tastersreceived a pair (one blank and one dosed sample) and asked to rate whichsample was more bitter. The scores in Table 2 are the number of tastersthat chose that sample as being more bitter.

TABLE 2 % of tasters that chose the control as more 1,3-PropanediolControl 1,3-Propanediol bittter 0.000005 ppm 5 3  63% 0.00005 ppm 5 3 63% 0.0005 ppm 8 100% 0.005 ppm 4 4  50% 0.05 ppm 6 2  75% 0.5 ppm 5 3 63% 5 ppm 5 3  63% 50 ppm 6 2  75% 100 ppm 6 2  75% 500 ppm 6 2  75%5000 ppm 1 7  13%

The 5000 ppm sample was too high and the bitterness of the1,3-propanediol was apparent. It was believed that at 5000 ppm, thetasters were tasting the 1,3-propanediol and it as no longer acting as aflavor adjuvant.

Example 3

Beverage samples were prepared to evaluate the effect of the level of1,3-propanediol on KCl. The samples were tasted by consumers between21-55 years of age with no allergies or sensitivities to food orbeverages or ingredients.

On day 1 of testing, consumers were given two samples, one a 0.25% KClsolution and the other water, and asked “Which beverage is more bitter?”This was replicated a total of three times to obtain four differenttrials. Order within the pair was rotated. Those who selected the KClsample at least three times across the four trials were classified as“KCl sensitive.” Consumers then evaluated three more pairs of sampleswith varying levels of 1,3-propanediol with KCl versus a standardcontrol (no 1,3-propanediol) as outlined in Table 3 below.

After the first day of testing, it was determined the number of KClBitterness Sensitive consumers may have been overstated. It washypothesized that respondents could detect differences between plainwater and water containing KCl, such as saltiness, but may not have beenperceiving bitterness. Therefore, a second bitterness sensitivity testwas conducted on day 2 using three pairs of a KCl solution (0.25%)versus a NaCl solution (0.15%) in an attempt to have the solutionsiso-salty. Two new levels of Zemea were evaluated along with KCl versusa standard control as outlined in Table 3 below.

The order of evaluating the beverage samples within pairs were rotated(left/right). The order of evaluating the pairs of products was blockedso the highest level of 1,3-propanediol was always served as the firstpair of beverages along with its control. There was a timed 5 minutebreak between pairs. Water and unsalted crackers were used as a palatecleanser before tasting each beverage and between beverage pairs.

TABLE 3 Pairs Products for First Day of Testing 1 Beverage with 0.25%KCl (control) Beverage with 0.25% KCl + 0.5% 1,3-Propanediol 2 Beveragewith 0.25% KCl (control) Beverage with 0.25% KCl + 0.01% 1,3-Propanediol3 Beverage with 0.25% KCl (control) Beverage with 0.25% KCl + 0.0005%1,3-Propanediol Pairs Products for Second Day of Testing 1 Beverage with0.25% KCl (control) Beverage with 0.25% KCl + 0.002% 1,3-Propanediol 2Beverage with 0.25% KCl (control) Beverage with 0.25% KCl + 0.0001%1,3-Propanediol

Adding NaCl to the KCl/water solution decreased the number of “KClsensitive” consumers by about 14% (from 67% on day 1 to 53% on day 2)but not to the expected level of 20-40%.

It was surprisingly found that, while KCl is not associated withsweetness, the consumers (general population) found that inclusion of1,3-propanediol at about 0.0005% was associated with reduced bitternessbut also increased sweetness (FIG. 4).

This was also found in the KCl sensitive consumers (FIG. 5), although toa less dramatic extent, and in non-KCl sensitive consumers (FIG. 6). Theonly statistically significant increase in sweetness was at 0.0005percent 1,3-propanediol for non-KCl sensitive consumers.

Example 4

Samples A-D were prepared according to Table 4 below to analyze anddetermine if 1,3-propanediol imparted any flavor when used at lowconcentrations. The samples were evaluated by a team of four tasters.

TABLE 4 Sample A Sample B Sample C Sample D Water 100% 99.86% 90.0%89.86% 1,3-propanediol —  0.14% —  0.14% Sucrose — —   10%   10%

Samples A and B were compared. Only one of the four tasters couldidentify the 1,3-propanediol in a triangle test. Samples C and D werealso compared with only one taster identifying the 1,3-propanediol in atriangle test. This demonstrated that 1,3-propanediol is generally notdetectable at low levels in water or sucrose sweetened beverages.

Example 5

Samples were prepared to analyze the effect of 1,3-propanediol withsweeteners such as Reb A. Samples G and H were prepared as shown inTable 5 below.

TABLE 5 Ingredient Sample G Sample H Water (ml) 960 960 Citric Acid (g)1.8 1.8 Reb A (g) 0.308 0.308 1,3-propanediol (g) 0 0.8232

Nine panelists compared the samples. Panelists rinsed prior to tastingthe samples and in between sample assessment with seltzer, unsaltedcrackers and water with a one-minute break between samples. Samples wereassessed on the second sip. The results are shown below in Table 6 withthe comments indicating the order of what was tasted in each of thesamples (Scale: 0-15=None to Extreme).

TABLE 6 Sweetness Sweetness Samples Mean Range Comments H 5.8 4.5-7  Astringent/drying/tingling/ Very sour/cooling/bitter/flat Soda/strongglue-y taste Licorice aftertaste G 5.2 3.5-6.5 Verybitter/burning/numbing/ Astringent/lingering/sour/ Lemon-lime note

The use of 1,3-propanediol with Reb A illustrates a general shift inbitter and sour flavor profiles.

Example 6

Samples were prepared to compare the bitterness perception using1,3-propanediol with potassium chloride. The samples were preparedaccording to Table 7 below.

TABLE 7 Ingredient Sample I Sample J Sample K Water (ml) 99.4% 99.7%99.4% KCl  0.3%  0.3%  0.3% 1,3-propanediol (g)  0.3% — — Propyleneglycol — —  0.3%

A panel of five tasters compared the samples.

Taster 1 indicated that Samples J and K had the highest bitterness withSample K being plasticy and gave a mouth coating. Further, Sample J hada pencil shaving type taste.

Taster 2 indicated that Sample I was the least bitter with Samples J andK having a pencil shaving type taste.

Taster 3 indicated that Sample I had the least bitterness while Sample Kwas very bitter with an off flavor.

Taster 4 indicated that Sample I was somewhat bitter with Sample Jhaving a much more bitter flavor. Sample K had a muted salty taste thatwas also plasticy.

Taster 5 indicated that there was some bitter flavor in Sample I with amore intense bitter taste in Sample J. Further, Sample K had a lingeringbitter taste.

Based on the above tasters, it is believed that 1,3-propanediolfunctioned to suppress bitterness when used with potassium chloride.

Example 7

Samples were prepared to evaluate the effect of inclusion of1,3-propanediol with acetic acid. Sample M included 0.05 percent aceticacid in water, Sample N included 0.05 percent acetic acid in water with0.3 percent 1,3-propanediol, and Sample O included 0.05 percent aceticacid in water with 0.3 percent propylene glycol. The samples wereevaluated by a team of three tasters.

Each of the three testers indicated that Sample O was the least sour,Sample N was more sour than Sample O, and Sample M was the most sour.Therefore, it is believed that 1,3-propanediol increases the sournesscompared to water when combined with acetic acid.

Example 8

Samples were prepared to evaluate the effect of inclusion of1,3-propanediol with citric acid. Sample S included 0.1 weight percentcitric acid and 0.3 weight percent 1,3-propanediol in water. Sample Tincluded 0.1 weight percent citric acid and 0.3 weight percent propyleneglycol in water. Sample U included 0.1 weight percent citric acid inwater. The samples were then evaluated by a team of three tasters.

The three tasters listed the samples in order of decreasing sourness:

Taster 1—U/S/T

Taster 2—T/U/S

Taster 3—T/U/S

Example 9

Samples were prepared to evaluate the effect of including1,3-propanediol with a higher concentration of citric acid than inExample 8. Sample V included 1 weight percent citric acid and 0.3 weightpercent propylene glycol in water. Sample W included 1 weight percentcitric acid in water. Sample X included 1 weight percent citric acid inwater with 0.3 weight percent 1,3-propanediol. The samples were thenevaluated by a team of four tasters.

Taster 1 indicated that Sample W was the most mild tasting and Sample Xwas less sour than Sample V.

Taster 2 indicated that Sample V and Sample X were similar with Sample Wbeing milder.

Taster 3 indicated that Sample W was less sour than Samples V and X.

Taster 4 indicated that Sample W was the most mellow with Sample V beingslightly less sour than Sample X.

Therefore, it is believed that 1,3-propanediol increased sournessperception when combined with citric acid.

Example 10

Samples were prepared to evaluate the effect of including1,3-propanediol with malic acid. Sample Y included 1 weight percentmalic acid with 0.3 weight percent 1,3-propanediol in water. Sample Zincluded 1 weight percent malic acid and 0.3 weight percent propyleneglycol in water. Sample AA included 1 weight percent malic acid inwater.

Taster 1 indicated that Sample Y was less sour than the other samples.

Taster 2 indicated that Sample Y had an initial sourness, but Samples Zand AA were more sour overall.

Taster 3 indicated that Sample Y was less sour than the other samples.

Taster 4 indicated that Sample Y had the most upfront sourness whileSamples Z and AA were lingering.

Therefore, it was found that malic acid was more sour upfront but lesslingering when included in combination with 1,3-propanediol. It isfurther found that, 1,3-propanediol may modify the acid perception, suchas intensity and/or timing, in the flavor profile relative to a similarfood or beverage which does not contain 1,3-propanediol.

Example 11

Samples were prepared to evaluate the effect of including1,3-propanediol with tea. Six earl grey tea bags were combined with 250ml of water for 30 minutes. Sample AB included 0.3 weight percent1,3-propanediol in the steeped tea and Sample AD included 0.3 weightpercent propylene glycol in the steeped tea. Sample AC was a tea onlycontrol. The samples were evaluated by a team of four tasters.

Taster 1 indicated that Sample AB had the least intense flavor, was theleast bitter and was the least sour. Sample AC was the most sour andastringent.

Taster 2 indicated that Sample AB was the most sour, least bitter, andmost astringent. Sample AD was more bitter, less astringent and lesssour than Sample AB. In Sample AC, bitter dominated.

Taster 3 indicated that Sample AB was very astringent, the least bitter,and the least sour. Sample AC was bitter and astringent with no sourflavor. Sample AD had a strong bitter flavor, was in the middle forastringent and the most sour.

Taster 4 indicated that Sample AB was floral, bitter with a mildastringency. Sample AC was more astringent and sour. Sample AD was moreastringent and bitter.

Therefore, it is believed that when tea is combined with1,3-propanediol, the flavor profile improved the base with sour, bitter,and astringent characteristics all changed.

Example 12

Samples were prepared to evaluate the effect of including1,3-propanediol with coffee. Robusta instant coffee was prepared with 1weight percent coffee in water. Sample AE included 0.3 weight percentpropylene glycol in the prepared coffee. Sample AF was a coffee onlycontrol. Sample AG included 0.3 weight percent 1,3-propanediol in theprepared coffee.

Taster 1 indicated that Sample AE was less sour with Sample AF was inthe middle for sour and more bitter. Sample AG was the most metallic.

Taster 2 indicated that all samples were bitter with Sample AF being theleast bitter and Sample AF the most bitter.

Taster 3 indicated that Sample AE was sour and bitter while Sample AFwas more coffee like with some astringency. Sample AG was less sour andless bitter.

Taster 4 indicated that Sample AE was sour, astringent and ashy. SampleAF was more roasted and slightly more bitter but less sour. Sample AGwas ashy, sour and less bitter.

Therefore, it is believed that when coffee is combined with1,3-propanediol, the flavor profile is less bitter than without1,3-propanediol.

Example 13

Samples were prepared to evaluate the effect of including1,3-propanediol with orange juice. An orange juice only control wascompared to Sample AJ that included 0.3 weight percent 1,3-propanediolin the orange juice. All three tasters indicated Sample AJ was lessbitter, sweeter and rounded at the end.

The foregoing descriptions are not intended to represent the only formsof the food and beverage products containing 1,3-propanediol and methodsof suppressing bitterness or enhancing sweetness in food and beverageproducts. The percentages provided herein are by weight unless statedotherwise. Changes in form and in proportion of parts, as well as thesubstitution of equivalents, are contemplated as circumstances maysuggest or render expedient. Similarly, while food or beverages andmethods have been described herein in conjunction with specificembodiments, many alternatives, modifications, and variations will beapparent to those skilled in the art in light of the foregoingdescription.

What is claimed is:
 1. A food product comprising 1,3-propanediol and atleast one high intensity sweetener, the 1,3-propanediol included in anamount of about 0.001 percent by weight of the food product, wherein theamount of 1,3-propanediol does not impart flavor from the1,3-propanediol to the food product, and the 1,3-propanediol and thehigh intensity sweetener included in amounts to provide a ratio of1,3-propanediol to the high intensity sweetener of about 0.01:8 to about0.6:5 in the food product, the ratio effective to substantially reducethe bitter flavor provided by the high intensity sweetener as comparedto an otherwise identical food product that does not include1,3-propanediol, wherein the high intensity sweetener in the ratio withthe 1,3-propanediol comprises rebaudioside A, wherein the food productis selected from the group consisting of cheesecake, pudding, andwhipped topping.
 2. The food product according to claim 1, wherein thefood product comprises about 0.001 to about 0.07 percent by weightrebaudioside A.
 3. The food product according to claim 1, wherein the1,3-propanediol and rebaudioside A are included at a ratio of about0.1:5 to about 0.6:5.
 4. The food product according to claim 1, whereinthe dessert is pudding.
 5. A method for reducing bitterness in a foodproduct comprising a high intensity sweetener, the method comprisingpreparing a food product comprising about 0.001 percent by weight1,3-propanediol and a ratio of 1,3-propanediol to the high intensitysweetener in the food product of about 0.01:8 to about 0.6:5 , whereinthe amount of 1,3-propanediol does not impart flavor from the1,3-propanediol to the food product, wherein the ratio of1,3-propanediol to the high intensity sweetener is effective tosubstantially reduce the bitter flavor provided by the high intensitysweetener as compared to an otherwise identical food product that doesnot include 1,3-propanediol, and wherein the high intensity sweetener inthe ratio with the 1,3-propanediol comprises rebaudioside A, wherein thefood product is selected from the group consisting of cheesecake,pudding, and whipped topping.
 6. The method according to claim 5,wherein the food product comprises about 0.001 to about 0.07 percent byweight rebaudioside.
 7. The method according to claim 5, wherein the1,3-propanediol and rebaidopsode A are included at a ratio of about0.1:5 to about 0.6:5.
 8. The method according to claim 5, wherein thedessert is pudding.
 9. A pudding product comprising 1,3-propanediol andrebaudioside A, the 1,3-propanediol included in an amount of about 0.001percent by weight of the food product, wherein the amount of1,3-propanediol does not impart flavor from the 1,3-propanediol to thefood product, and the 1,3-propanediol and rebaudioside A included inamounts to provide a ratio of 1,3-propanediol to rebaudioside A of about0.1:5 to about 0.6:5 in the pudding product.